Ilish Bhate

Name: Ilish Bhate
Cuisine: Indian
Ingredients: 2-3 Hilsa fish pieces, cleaned; to taste salt; 1/2 tsp. turmeric powder; 8-10 cashew nuts / 1 tbsp. poppy seeds; 1 tsp. mustard seeds; 4 green chilies, slit; 1 tbsp. fresh grated coconut; 1 tbsp. mustard oil; 4 tbsp. coriander leaves; 3/4 cup basmati rice; as needed banana leaf (opt); 1 tsp. coriander leaves + green chilies to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#meetthemeat - This is an authentic Bengali fish pulao where marinated Hilsa fish is steamed along with rice in a dum style. It can be termed as a one-pot meal. This unique method of cooking is absolutely delicious and you need to try it out to believe. This yummy dish can be included in the menu of any in-house party where there are obviously a crowd of fish lovers. Traditionally, Gobindobhog (aromat rice) is used but in case of unavailability, Basmati rice can be substituted. #goldenapron

Bethica Das @kitchen_flavours

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Ingredients

2-3Hilsa fish pieces, cleaned
to tastesalt
1/2 tsp.turmeric powder
8-10cashew nuts / 1 tbsp. poppy seeds
1 tsp.mustard seeds
4green chilies, slit
1 tbsp.fresh grated coconut
1 tbsp.mustard oil
4 tbsp.coriander leaves
3/4 cupbasmati rice
as neededbanana leaf (opt)
1 tsp.coriander leaves + green chilies to garnish

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Steps

1

Cook the rice till it is 70% done. Drain and keep aside. Soak the cashew nuts and mustard seeds for 30 minutes. Then grind along with 2 green chilies and coconut into a smooth paste.
2

Marinate the fish with the paste, salt, turmeric powder, 2 tbsp.
coriander leaves and mustard oil for 30 minutes.
3

In a steel bowl, place a banana leaf & grease it with some
mustard oil. Spread half of the cooked rice over it. Arrange
the marinated fish over the rice.
4

Spread remaining of the rice. Sprinkle the leftover marinade
over the rice along with the remaining green chilies and
coriander leaves.
5

Cover with another banana leaf. Steam for 12-15 minutes and
switch off the flame. Let it remain covered for 5 minutes.
6

Serve, garnished with coriander leaves and green chilies.